* 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. Add the cranberries, pecans and, if desired, food coloring; divide in half.
Line an 8×4-in. loaf pan with waxed paper. Press one portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm.
Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 inches apart on lightly greased baking sheets.
Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.
